Step 1

Grease a medium, 1-liter pudding basin well with butter. Alternatively, you can use a heat resistant bowl.

Step 2

In a medium mixing bowl add in the flour, sugar, ginger, and baking soda and stir together.

Step 3

Add the butter and rub in using your fingers or a pastry blender until it resembles coarse breadcrumbs.

Step 4

In a separate mix together the egg, milk, golden syrup, and vanilla extract. Finely grate in the zest of the orange, then cut the orange and squeeze in the juice.

Step 5

Add the wet ingredients to the dry and mix them all together.

Step 6

Pour some extra golden syrup into the pudding basin (about 5 tablespoons), then pour the cake mixture in on top of it.

Step 7

Cover the pudding with a circle of greaseproof paper, followed by foil, and then tie in place with string.

Step 8

In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer. If you don't have a steamer you can place the basin on an upturned plate.

Step 9

Cover and steam for roughly 1 ½-2 hrs, topping up with water when necessary.

Step 10

While still warm, remove the parchment and foil and turn the pudding onto a serving plate. Do this step while it's warm so the sticky golden syrup layer stays in tack. Serve the pudding hot with Creme Anglaise or vanilla ice-cream. Store leftovers in the fridge for up to 3 days.